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Manathakkali Vathal Kuzhambu Recipe

Manathakkali Vathal also known as Black Night Shade in English, Nakoi in Hindi and Kachchipandu in Telugu. This vathal is got from the Manathakkali keerai / Sukkuti keerai plant sun dried and then used. The leaves and vathal of this plant is widely used for treating stomach and mouth ulcers. This Manathakkali Vathal Kuzhambu Recipe can be prepared without onion and garlic also. You can double the ingredients and prepare this kuzhambuin bulk too as it stays good for a week under refrigeration. It tastes tongue smacking with any stir fry veggies and a simple papad.

Manathakkali Vathal Kuzhambu Recipe is got from Manathakkali keerai plant sun dried and then used. This can be prepared without onion and garlic also.

Course: Kuzhambu Varieties, Lunch, Side Dish

Cuisine: Tamilnadu, South Indian

Servings: 4People

Author: Priya Santhamohan

Ingredients

1Small Lemon SizedTamarind

3tbspManathakkali Vathal

10Shallots / Pearl Onions

10Garlic

1SmallTomato

1/4tspTurmeric Powder

1tspSambar Powder

SaltAs Required

1Small PieceJaggery

To Roast and Grind

2tspToor Dal

1tspCoriander Seeds

1/2tspMethi Seeds

1/2tspCumin Seeds

1tspPepper

5 to 6Red Chilli

To Temper

3tbspOil

1tspMustard Seeds

1/2tspMethi Seeds

1SprigCurry Leaves

1Generous PinchHing

Instructions

Soak tamarind in hot water for 1/2 an hour, squeeze the pulp and discard it. Peel the skin of shallots, garlic and chop tomato. Then measure and keep all the ingredients ready.

To a pan, add the ingredients listed in the table 'To roast and grind'. Dry roast the ingredients till golden colour but don't burn it.

Once it cools down, transfer the ingredients to a mixer and grind it to a smooth powder.

Heat oil in a pan and temper with the ingredients given the table 'To Temper'. Then add the manathakkali vathal and fry it in medium flame well. It should be fried perfectly without browning else it taste bitter.

Now add chopped shallots, garlic and saute till it turns translucent. Then add tomato and saute until mushy.

Now add the grinded spice powder and required salt. Boil it in low flame for 7 to 8 minutes, the oil separates now and the kuzhambu thickens. If needed, about 1 tsp of rice flour can be added, as it thickens the kuzhambu soon.

1. Soak tamarind in hot water for 1/2 an hour, squeeze the pulp and discard it. Peel the skin of shallots, garlic and chop tomato. Then measure and keep all the ingredients ready.2. To a pan, add the ingredients listed in the table ‘To roast and grind’. Dry roast the ingredients till golden colour but don’t burn it.3. Once it cools down, transfer the ingredients to a mixer and grind it to a smooth powder.4. Heat oil in a pan and temper with the ingredients given the table ‘To Temper’. Then add the manathakkali vathal and fry it in medium flame well. It should be fried perfectly without browning else it taste bitter.5. Now add chopped shallots, garlic and saute till it turns translucent. Then add tomato and saute until mushy. 6. Pour tamarind water, then add turmeric powder and sambar powder.7. Now add the grinded spice powder and required salt. Boil it in low flame for 7 to 8 minutes, the oil separates now and the kuzhambu thickens. If needed, about 1 tsp of rice flour can be added, as it thickens the kuzhambu soon. 8. Finally add a small piece of jaggery and boil for another 2 minutes. Serve this manathakkali vathal kuzhambu recipe with drumstick leaves stir fry.

Manathakkali Vathal Kulambu Recipe

Tips

1. This kuzhambu recipe can be prepared plain, without onion and garlic also. 2. Use pearl onions / shallots only for a good taste. 3. Use sesame oil for a nice flavour and taste. Also add it generously it should float on top. 4. Manathakkali vathal should be fried properly and also without burning, otherwise it taste bitter. 5. For simple version, the ‘Roast and Grind’ step can be skipped. Instead, 1 tbsp of sambar powder or kuzhambu milagai thool can be used. 6. Never skip jaggery at the end, as it helps to balance the tanginess and lends an extra taste. 7. Other vathal like maa vathal, cluster beans vathal and sundakkai vathal can also be used. 8. This manathakkali vathal kulambu recipe stays good for 1 week under refrigeration.